Ingredients Edit

Directions Edit

  1. Cook bacon until crisp, remove from pan and reserve.
  2. In about ¾ tsp (2 oz) of the bacon drippings, sauté bell pepper, onion and celery.
  3. Make a roux by mixing flour and butter over a warm burner of the stove.
  4. When it starts to brown, add milk slowly, mixing all the while.
  5. Add the mixture of sauted vegetables, bacon, pimento, bouillon, and garlic powder.
  6. Heat over medium heat.
  7. When the milk mixture reaches a medium temperature, add the cheeses and stir until cheeses liquefy.
  8. Add beer to the soup.
  9. Reduce heat to simmer and simmer uncovered for 20 minutes.
  10. Just before removing soup from stove, mix in parsley for color.
  11. Add salt and pepper to taste.
  12. Freezes well.

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